Deliciously fresh and zingy, this vegan salad is a sure-fire way to brighten up any lunchtime. Naturally sweet sugarsnap peas are perfect for eating raw, are high in vitamin C and low in calories. The tofu and nuts are great for a protein hit, and will be sure to fill you up.
Prep time 15 mins
Cook time None
+ 100g (3.5oz) vermicelli rice noodles
+ 75g (2.5oz, 1 cup) sugarsnap peas, finely sliced lengthways
+ 8 radishes, finely sliced
+ 1 lime, peeled, segmented, and chopped
+ 30g (1oz, 3/4 cup)
+ spinach leaves
+ 3 tbsp silken tofu
+ 1 garlic clove, halved
+ juice of 1/2 lime
+ sea salt and ground black pepper
+ 1–2 tsp wasabi paste, to taste
+ 1 tbsp unsalted pistachio nuts, roughly chopped
+ a few basil leaves
+ handful of coriander leaves
+ lime wedges
Put the vermicelli rice noodles in a bowl and cover with boiling water. Leave to soak for 5 minutes (or according to the pack instructions), then drain and set aside.
Meanwhile, make the dressing by putting the spinach leaves in a food processor or blender and blending until chopped. Spoon in the silken tofu, add the garlic, lime juice, and salt and pepper to taste, and blend again. Add the wasabi a little at a time, tasting and adding more wasabi or seasoning as needed, and blend until puréed.
Spoon the dressing into the Lunch Box Original leak proof dressing pot. Transfer the noodles to your Lunch Box Original. Top with the sugarsnap peas, radishes, and segmented lime, drizzle over the dressing, and toss together. Scatter over the pistachios and herbs and serve with a little lime squeezed over.
If you’re not eating the salad until a little later, pack the noodles into the main compartment of your Lunch Box Original and top with the sugarsnap peas, radishes, and segmented lime. Spoon the dressing and the pistachios and herbs into the separate containers. Refrigerate until ready to serve.